Large-scale mapping of microbial diversity in artisanal Brazilian cheeses

• Published in: Food microbiology 2019-06, Vol.80, p.40-49
• Main Authors: Kamimura, Bruna Akie, De Filippis, Francesca, Sant’Ana, Anderson S., Ercolini, Danilo
• Format: Article
• Language: English
• Subjects: 16S rRNA gene; Brazilian food; Metagenomics; Microbial diversity; Traditional cheeses
• ISSN: 0740-0020; 1095-9998
• DOI: 10.1016/j.fm.2018.12.014

Brazilian artisanal cheeses are characterized by the use of raw milk and in some cases, natural starter cultures, known as “pingo”, as well as following simple and traditional manufacturing technology. In this study, a large-scale screening of the microbial ecology of 11 different types of artisanal cheeses produced in five geographical areas of Brazil was performed. Besides, the specific origin-related microbial signatures were identified. Clear geography- and technology-based differences in the microbiota were observed. Lactic acid bacteria dominated in all cheeses although Enterobacteriaceae and Staphylococcus also occurred in North, Northeast and Central cheeses. Differences in the lactic acid bacteria patterns were also highlighted: Streptococcus, Leuconostoc, Lactococcus and Lactobacillus were differently combined in terms of relative abundance according to product type and region of production. This study provides a comprehensive, unprecedented microbiological mapping of Brazilian cheeses, highlighting the impact of geographical origin and mode of production on microbial diversity. The results obtained will help to plan an evaluation of microbial contamination sources that will need to be studied for the improvement of cheese quality and safety. •First wide-range study of microbial diversity in Brazilian artisanal cheeses (BAC).•The cheese microbiota varied with the type of cheese and region of production.•The main genera found in the cheeses were Streptococcus, Leuconostoc and Lactococcus.•Core of bacterial genera was identified in cheeses from different production regions.•Oligotyping allowed identifying 15 Lactobacillus species in the different cheeses.